Okra Stew Crevette Recipe

Inspired by AKADI PDX

Time1h

Serves4

Slow cooked okra, Akadi habanero sauce, smoked fish, palm oil, spinach and shrimp. Served with ebba or fufu.

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Ingredients

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1
Prepare the Ingredients
Wash and slice the okra into small pieces. Rinse the spinach and set aside. If using whole smoked fish, shred it into bite-sized pieces.
2
Cook the Okra
In a large pot, heat the palm oil over medium heat. Add the sliced okra and sauté for about 5 minutes, stirring occasionally.
3
Add the Sauces and Fish
Pour in the Akadi habanero sauce and water. Stir well to combine. Add the smoked fish and season with salt and black pepper. Bring to a simmer.
4
Slow Cook
Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, stirring occasionally.
5
Add Spinach and Shrimp
After 30 minutes, add the spinach and shrimp to the pot. Stir well and let it cook for an additional 10 minutes until the shrimp are cooked through and the spinach is wilted.
6
Final Adjustments
Taste the stew and adjust seasoning with more salt and pepper if needed. Remove from heat.
7
Serve
Serve hot with ebba or fufu.